A taro field, or loʻi kalo in Hawaiʻi, 1902. The taro root farmed from these lands is made into poi, a staple in Native Hawaiian cuisine, which is prepared by mashing cooked taro into a paste and consumed fresh immediately or fermented over time.
Please wait while we process your feedback.
We appreciate you taking the time to share your thoughts.
The Asian American Studies Center acknowledges the Gabrielino/Tongva peoples as the traditional land caretakers of Tovaangar (Los Angeles basin, So. Channel Islands) and pay our respects to the honuukvetam (ancestors), ‘ahiihirom (elders), and ‘eyoohiinkem (relatives/relations) past, present, and emerging.
© 2025 UCLA Asian American Studies Center
Home
